Peanut Butter Oatmeal Cookies
Posted May 14, 2021, Updated Mar 26, 2025
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These peanut butter oatmeal cookies are crispy on the outside and soft and chewy on the inside, plus they’re loaded with peanut butter! Add your favorite mix-ins to make them your own (chocolate chips, mini peanut butter cups, etc.)!
These Peanut Butter Oatmeal Cookies are the love child of two of my favorite cookie recipes. This mashup of our famous oatmeal cookies and my favorite peanut butter cookies are straight-up cookie heaven.
These peanut butter oatmeal cookies are crispy on the outside and soft and chewy on the inside, plus they’re loaded with peanut butter! Add your favorite mix-ins to make them your own (chocolate chips, mini peanut butter cups, etc.)!
Peanut Butter Oatmeal Cookies: Ingredients & Substituions
- Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
- Creamy peanut butter. I recommend using peanut butter that is solid at room temperature. You can also use crunchy peanut butter.
- Eggs. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments.
- Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
- Granulated Sugar. use organic cane sugar or white sugar.
- All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
- Fine sea salt. If using iodized salt I recommend decreasing the amount by half.
- Mix-ins. Adding mix-ins is optional. I’ll chat about possible add-ins later on. But be sure to try these oatmeal chocolate chip cookies and peanut butter cookies too!
How to Make Oatmeal Peanut Butter Cookies
These peanut butter oat cookies are easy to make! We’ll walk through the process together and don’t forget to watch the video.
Begin by combining the flour, baking soda, sea salt, baking powder and cinnamon in a small bowl, then set it aside.
Next, the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat together butter, peanut butter, brown sugar and granulated sugar until light and fluffy.
Once the mixture is smooth, add the vanilla and egg and beat until combined.
Then, add the dry ingredient mixture and beat until combined. Then add the oatmeal and beat until evenly distributed.
Mix-In Suggestions
If desired, add mix-ins. I prefer to add chocolate chips to make these Peanut Butter Oatmeal Chocolate Chip Cookies! But the mix-in possibilities are endless! Here are some suggestions.
- chocolate chips (obviously)
- Peanut Butter Cups (chopped or use mini)
- white chocolate chips
- raisins
- dried fruit (cranberries, raspberries, blueberries, etc.)
- cinnamon chips (YUM)
- nuts (walnuts, pecans, sliced almonds, etc.)
Chill
Cover dough with plastic wrap, or transfer to an airtight container with a lid and chill for at least 1 hour.
Portion Dough
Once the dough is chilled, preheat the oven. Use a small cookie scoop (1.5 to 2 Tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper.
Once the dough balls are on the parchment paper, gently and ever-so-slightly press the tops down. This will ensure even baking. (NOTE: Dough will be slightly tacky, but should still roll easily into balls).
Bake
Bake the peanut butter oatmeal cookies in the preheated oven for 10-11 minutes, or until cookies are just barely set.
Cool
Once cookies are baked, let them cool on the baking pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Store/Freeze
Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to 1 month.
Freeze Dough
Form the dough into balls, place them in an single layer in an airtight container or plastic/silicone storage bag and freeze until you’d like to bake. Thaw to room temperature before baking.
Peanut Butter Oatmeal Cookies Recipe FAQs
Yes, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt int he recipe by 1/4 tsp.
First, make sure you do not over-bake or over-mix them. Second, be sure to store them in an airtight container.
The most common reason for dry cookies is over-baking. Check your oven’s temperature and bake for a shorter amount of time.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup salted butter softened
- 1 ¼ cups creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- ¼ teaspoon fine sea salt
- 1 cup old-fashioned oatmeal
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- Optional: ½ cup mix-ins chocolate chips, mini peanut butter cups, peanut butter M&Ms, etc.
Instructions
- In a small bowl, combine flour, baking soda, sea salt and cinnamon. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together butter, peanut butter, brown sugar and granulated sugar until light and fluffy.
- Add vanilla and egg and beat until combined.
- Add the dry ingredient mixture and beat until combined.
- Add oatmeal and beat until evenly distributed.
- Add chocolate chips and stir until evenly distributed.
- Cover dough with plastic wrap, or transfer to an airtight container with a lid and chill for at least 1 hour.
- After 1 hour, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Use a small cookie scoop to portion dough into 1 ½ TBS portions, roll into balls and place evenly spaced on the prepared baking sheet. Gently press the tops down slightly. (NOTE: Dough will be slightly tacky, but should still roll easily into balls).
- Bake in the preheated oven for 10-11 minutes, or until cookies are just barely set.
- Let cool on the baking pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- Store in an airtight container for 3-5 days.
Video
Notes
- Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
- Creamy peanut butter. I recommend using peanut butter that is solid at room temperature. You can also use crunchy peanut butter.
- Eggs. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments.
- Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
- Granulated Sugar. use organic cane sugar or white sugar.
- All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
- Fine sea salt. If using iodized salt I recommend decreasing the amount by half.
- Mix-ins. chocolate chips, mini peanut butter cups, white chocolate chips, raisins, dried cranberries, cinnamon chips, walnuts, pecans, etc.
Store/Freeze
Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to 1 month.Freeze Cookie Dough
Form the dough into balls, place them in an single layer in an airtight container or plastic/silicone storage bag and freeze until you’d like to bake.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this recipe easily doubled?
Yes!
I came across your chocolate chip cookie recipe a few days ago and decided to try it. Needless to say, I was the most popular person in the house that day. I’ve made Tollhouse choc. chip for years and they were good but these caught my kids and my husband’s attention. They loved them. I am now getting your daily email tips which I am thoroughly enjoying. They are very helpful!
Thank you!
Can’t wait to try these Peanut Butter Oatmeal cookies ( I’ve already given them a 5-star rating because that’s how much faith I have in your recipes and tips :).
Hi love, just made your oatmeal cookies. They’re lovely but if I put less white sugar would the rest of the batter be ok?
Moe
You may be able to decrease the sugar slightly.
It looks like sea salt is sprinkled on the top of these cookies after they are o the cookie sheet to bake? But I didn’t see it mentioned in the directions.
Do you only use 1/2 cup of flour?
Yes!
Wonderful!! Been looking for a recipe like this for a long time. Not sure what made it so different from other recipes but I printed it out to use again. 😋😋😋
Such a good classic delicious cookie recipe. Peanut butter oatmeal chocolate chip is my favorite cookie ever, and this knocked it out of the park.
love it!!!!!